Hospitality (Kitchen Operations) Curriculum Framework SIT12
Program: 2
Units of Competency:
Code
Title
Core/Elective
SITHKOP101
Clean Kitchen premises and equipment
Core
HSC Indicative
Hours
10
Prerequisite Units
SITXFSA101
Rationale: This program provides the opportunity for Clients to develop knowledge and skills required to work effectively in an environmentally sustainable manner.
Clients will develop the specific knowledge and understanding to enable the skills to be developed and applied in the workplace. Environmentally sustainable work practices
and procedures will need to be addressed throughout the HSC (Hospitality) course.
This program is designed to be delivered in an integrated approach with other units of competency as a part of the HSC (Hospitality) course. It is not intended to be
delivered as a program on its own.
Trainers should look at the other units of competency that they are delivering Cluster { Kitchen Operations } to identify how and when elements of this program can be
integrated with the development of other skills and knowledge.
Employability Skills (please indicate)
Self Management
Planning and Organising

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Initiative & Enterprise
Team Work
CEO Wollongong RTO 90487
Teaching Program 2: SITHKOP101 CLEAN KITCHEN PREMISES AND EQUIPMENT
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Learning
Problem Solving
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Communication
Technology
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1
July 2014
Hospitality (Kitchen Operations) Curriculum Framework SIT12
HSC requirements and advice – key terms and concepts: SITHKOP101 Clean Kitchen Premises and Equipment
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Required Skills
communication skills to report and discuss the disposal of broken
serviceware and infestation incidents
literacy skills to:

read and comprehend workplace documents or diagrams that
interpret the content of:
 cleaning schedules
 safety procedures
 Material Safety Data Sheets (MSDS) and product instructions
for cleaning agents and chemicals
 manufacturer’s instructions for equipment

write simple notes to report broken serviceware
numeracy skills to calculate the dilution requirements for chemicals
and cleaning products
planning and organising skills to efficiently sequence the stages of
cleaning kitchen equipment and premises
problem-solving skills to:
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identify and dispose of unsafe chipped or broken serviceware
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identify and report on pest infestations
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recognise a chemical accident and follow safety procedures to
avoid food contamination
self-management skills to manage own speed, timing and productivity
teamwork skills to support cooking staff by cleaning equipment,
serviceware and utensils continuously for their availability
technology skills to use automatic dishwashers and reassemble kitchen
equipment after cleaning.
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CEO Wollongong RTO 90487
Teaching Program 2: SITHKOP101 CLEAN KITCHEN PREMISES AND EQUIPMENT
Required Knowledge
hygiene and cross-contamination issues for kitchens and the importance
and purpose of cleaning regimes
different types of cleaning and sanitising products, chemicals for
kitchens and equipment:

uses

safe use

safe storage
safe practices for using and storing hazardous substances
content of MSDS for cleaning agents and chemicals or plain English
workplace documents or diagrams that interpret the content of MSDS
cleaning sanitising and disinfecting methods for:

kitchen floors, shelves and walls

kitchen equipment, serviceware and utensils
correct use of personal protective equipment
safe manual handling techniques for cleaning equipment and premises,
especially bending, lifting and carrying heavy equipment
environmental impacts of cleaning commercial kitchens and equipment
and minimal impact practices to reduce these especially those that
relate to water and energy use
correct and environmentally sound disposal methods for kitchen waste
including hazardous substances and recyclable glass and plastic bottles
and containers
equipment used to clean kitchen premises and equipment:

essential features and functions

safe operational practices
for the specific organisation:

contents of cleaning schedules

contents of safety procedures for chemical accidents

reporting mechanisms for infestations
standards of presentation for the premises.
Key Terms and Concepts
Chemical accidents
Clean
Cleaning agents/chemicals
Cleaning equipment
Cleaning schedules
Kitchen equipment
Linen
Maintain
Safe and hygienic work practices
Sanitise
Surfaces
 Waste disposal
2
July 2014
Hospitality (Kitchen Operations) Curriculum Framework SIT12
SITHKOP101 Clean Kitchen Premises and Equipment
Element
1. Clean
and
sanitise
kitchen
equipment
Performance
criteria
Range Statement
1.1 Select and
prepare cleaning
agents and
chemicals
according to
produce instructions
Cleaning agents and chemicals include:

Automatic dishwasher:

Liquid

Powder

Tablets

Bleach

Cleaning agents for specialised
sufaces

Deodorisers

Dishwashing liquid

Disinfectants

Floor cleaners

Glass cleaner

Pesticides

Stainless steel cleaner and polish

Window cleaner
1.2 Clean and
sanitise kitchen
equipment to
ensure safety of
food prepared and
served to customers
Kitchen Equipment includes:

Applicances

Cooking equipment

Dishwashers

Extraction fans

Garbage bins

Glasswashers

Measures

Mechanical food preparation
equipment:

Bowl choppers

Commercial mixers food
processers, blenders and
attachments

Mincers

Slicing machines

Ovens

Scales thermomters
CEO Wollongong RTO 90487
Teaching Program 2: SITHKOP101 CLEAN KITCHEN PREMISES AND EQUIPMENT
Content: HSC Requirements
and Advice
Learning experiences/
Assessment activities
Resources
Registration/
Signature
and Date
Commercial Kitchen Equipment
environment

potential variations in commercial
kitchen work environments:
commercial kitchens within
hospitality or catering
organisations
permanent or temporary
kitchens
food preparation areas
3
July 2014
Hospitality (Kitchen Operations) Curriculum Framework SIT12
SITHKOP101 Clean Kitchen Premises and Equipment
Element
Performance
criteria
Range Statement
Content: HSC Requirements
and Advice
Learning experiences/
Assessment activities
Resources
Registration/
Signature
and Date
1.3 Store cleaned
equipment in
designated place.
CEO Wollongong RTO 90487
Teaching Program 2: SITHKOP101 CLEAN KITCHEN PREMISES AND EQUIPMENT
4
July 2014
Hospitality (Kitchen Operations) Curriculum Framework SIT12
SITHKOP101 Clean Kitchen Premises and Equipment
Element
Performance
criteria
2. Clean
service
ware and
utensils
2.1 Sort
serviceware and
utensils and load
dishwasher with
appropriate items
Range Statement
Content: HSC Requirements
and Advice
Learning experiences/
Assessment activities
Resources
Registration/
Signature
and Date
Service ware and utensils may include:

Chopping boards

Containers

cooking utensils

crockery

cutlery

dishes

glassware

graters

knives

pans

pots
2.2 Hand was any
items not
appropriate for
dishwasher.
2.3 Dispose of
broken or chipped
serviceware, within
scope of
responsibility, and
report losses to
supervisors.
2.4 Ensure that
sufficient supplies of
clean, undamaged
crockery are
available at all times
during the service
period.
CEO Wollongong RTO 90487
Teaching Program 2: SITHKOP101 CLEAN KITCHEN PREMISES AND EQUIPMENT
Clean and sanitise
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recording and reporting:
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
infestations
losses from damaged
utensils, equipment and
serviceware
5
July 2014
Hospitality (Kitchen Operations) Curriculum Framework SIT12
SITHKOP101 Clean Kitchen Premises and Equipment
Elemen
t
Performanc
e criteria
3. Clean
and
sanitise
kitchen
premises
3.1 Follow
organisational
cleaning schedules
Range Statement
Content: HSC Requirements and Advice
Learning
experiences
/
Assessment
activities
Resource
s
Registration
/
Signature
and Date
Cleaning Regimes

time and task management:

planning and organising

efficiently sequencing stages of cleaning kitchen premises and equipment

cleaning within commercially realistic time frames

cleaning schedules:

frequency:

daily

weekly

monthly

other

timing:

during service period

end of service period

end of shift

tasks to be completed
CEO Wollongong RTO 90487
Teaching Program 2: SITHKOP101 CLEAN KITCHEN PREMISES AND EQUIPMENT
6
July 2014
Hospitality (Kitchen Operations) Curriculum Framework SIT12
SITHKOP101 Clean Kitchen Premises and Equipment
Elemen
t
Performanc
e criteria
3.2 Clean and
sanitise Kitchen
surfaces and food
preparation and
storage areas to
ensure the safety of
food preparation
and served to
customers
Range Statement
Kitchen surfaces include:

floors

shelves

walls
Food preparation and
storage areas include:

benches and
working surfaces

cool rooms

cupboards

freezers

fridges

microwaves

ovens

storerooms

stoves
Content: HSC Requirements and Advice
Learning
experiences
/
Assessment
activities
Resource
s
Registration
/
Signature
and Date
Kitchen premises and equipment:

areas of a commercial kitchen work environment to be included in the cleaning
regime and schedule:

utensils

equipment (small, large and fixed)

service ware

linen

premises:

surfaces

floor

walls

windows

shelves

food preparation areas:

benches
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work area/surfaces
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fittings and appliances:
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stove
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oven
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microwave
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dishwasher

extraction fan

storage areas:

food storage areas (cupboards, freezer, fridge/cool
room, storeroom)

garbage.waste area
Clean and sanitise

cleaning, sanitising and disinfecting methods/.techniques for cleaning commercial
kitchen work environments:

utensils

equipment

serviceware

linen

premises
CEO Wollongong RTO 90487
Teaching Program 2: SITHKOP101 CLEAN KITCHEN PREMISES AND EQUIPMENT
7
July 2014
Hospitality (Kitchen Operations) Curriculum Framework SIT12
SITHKOP101 Clean Kitchen Premises and Equipment
Elemen
t
Performanc
e criteria
3.3 Clean areas of
animal and pest
waste and report
incidents of
infestation.
3.4 Follow safety
procedures in the
event of a chemical
accident.
Range Statement
Kitchen waste may
include:

animal fat

any used or out
of date
ingredient or
food item

broken service
ware

cooking oils

food waste

ghee

grease

hazardous
substances

oils

pest waste
Safety Procedures may
relate to:

disposal of
contaminated
food

first aid

treatment of food
preparation area
and equipment
to avoid any risk
to food
Content: HSC Requirements and Advice
Learning
experiences
/
Assessment
activities
Resource
s
Registration
/
Signature
and Date
Clean and sanitise

pest control procedures for flies, cockroaches, rats and mice
Clean and sanitise

safe preparation and use:

directions and precautions

recommended dosage and dilution

calculating quantity required

first aid

storage

disposal

dealing with chemical-related accidents:

first aid:

chemicals absorbed through the skin

chemical burns

chemicals ingested

inhaled chemical fumes

chemical splashes in the eye

workplace policy and procedures
CEO Wollongong RTO 90487
Teaching Program 2: SITHKOP101 CLEAN KITCHEN PREMISES AND EQUIPMENT
8
July 2014
Hospitality (Kitchen Operations) Curriculum Framework SIT12
SITHKOP101 Clean Kitchen Premises and Equipment
Elemen
t
Performanc
e criteria
3.5 Sort and
remove linen
according to
organisational
procedures
Range Statement
Content: HSC Requirements and Advice
Learning
experiences
/
Assessment
activities
Resource
s
Registration
/
Signature
and Date
Linen may include:

cleaning cloths

clothing

napkins

serving cloths

tablecloths

tea towels
CEO Wollongong RTO 90487
Teaching Program 2: SITHKOP101 CLEAN KITCHEN PREMISES AND EQUIPMENT
9
July 2014
Hospitality (Kitchen Operations) Curriculum Framework SIT12
SITHKOP101 Clean Kitchen Premises and Equipment
Element
4. Work
safely and
reduce
negative
environmental
impacts
Performance
criteria
4.1 Use cleaning
agents, chemicals
and cleaning
equipment
4.2 Use personal
protective
equipment and
safe manual
handling techniques
when cleaning
equipment and
premises.
4.3 Reduce
negative
environmental
impacts through
efficient use of
energy, water and
other resources
Range Statement
Content: HSC Requirements and
Advice
Learning experiences/
Assessment activities
Resources
Registratio
Signature
and Date
Cleaning equipment may include:

cloths

dishwashers

brooms, brushes and dustpans

buckets

cleaning cloths

floor scrubbers or polishers

mops
Clean and sanitise

name and general features

purpose and limitations

selection for task (functions)

assembly (if appropriate)

safe use/operation according to
manufacturer’s instructions

maintenance

storage
Personal Protective equipment may
include:

face masks

gloves

goggles

rubber aprons
CEO Wollongong RTO 90487
Teaching Program 2: SITHKOP101 CLEAN KITCHEN PREMISES AND EQUIPMENT
Environmentally sustainable work practices when
cleaning

environmental impacts of cleaning commercial
kitchen premises and equipment

workplace strategies to reduce negative
environmentally impact

environmentally responsible products and
practices in relation to cleaning

efficient use of resources, water and energy
10
July 2014
Hospitality (Kitchen Operations) Curriculum Framework SIT12
SITHKOP101 Clean Kitchen Premises and Equipment
Element
Performance
criteria
Range Statement
4.4 Sort general
waste from
recyclables and
dispose of them in
designated recycling
bins.
Recyclables may include:

glass bottles and jars

plastics

paper and cardboard

tin or aluminium containers

fruit and vegetable matter
4.5 Safely dispose
of all kitchen waste,
especially
hazardous
substances, to
minimise negative
environmental
impacts.
Hazardous substances may include:

animal fat

chemicals

cleaning agents

cooking oils

ghee

grease
Clean and sanitise

safe work practices for the use
and storage of hazardous
surfaces
CEO Wollongong RTO 90487
Teaching Program 2: SITHKOP101 CLEAN KITCHEN PREMISES AND EQUIPMENT
Content: HSC Requirements and
Advice
Learning experiences/
Assessment activities
Resources
Registratio
Signature
and Date
Environmentally sustainable work practices when
cleaning

workplace systems to manage kitchen waste:

storage of re-usable by-products

sorting of recyclables

disposal of waste:

food waste

general waste

damaged serviceware

hazardous substances
11
July 2014